Peel the potatoes and cut into chunks.
Place them in a pan of cold, salted water
and bring to the boil. Turn down the
heat and simmer for 10 mins until
tender, then drain in a colander. While
they are draining, place the pan back on
a low heat with the cream and vanilla
pod and heat to infuse. Remove vanilla pod
and take pan off the heat. Push the potatoes
through a ricer back into the pan. Add
the butter and seasoning, then beat to
form a smooth mash. Set aside.
Season the duck all over with salt and
press the pepper into the skin side. Put
the duck, skin-side down, in a cold frying
pan and place over a low-medium heat.
As the pan heats up, the duck will start
to cook – you only want a gentle sizzle
coming from the pan. If it is cooking too
quickly, turn the heat down slightly. Cook
for 10 mins, shaking the pan occasionally.
When the skin is mahogany and crisp, flip
the breasts over and cook on the flesh
side for 5 mins more. This will give you
duck that is slightly pink in the middle.
Transfer the duck to a tray or plate and
leave it to rest.
Pour off all but 1 tsp fat from the duck pan,
place pan back on the heat and cook the
bacon for 3 mins until crisp. Turn up the
heat, add the mushrooms and cook for
2 mins more. Splash in the Port, add the
peas and stock, then simmer for 2 mins
more. Pour any juices from the rested
duck into the pan and season to taste.